You are cordially invited to a spectacular evening celebrating the art of life during Napa Valley Festival del Sole 2013. Join us Saturday, July 20, for a star-studded performance of The 24 Hour Plays, followed by dinner at Far Niente with a dynamic concert by Frederica von Stade. Through our partnership with Festival del Sole, we are delighted to offer our wine club members VIP evening passes for $500 each ($150 off the full-ticket price).
The evening begins at Yountville's Lincoln Theater for a performance of at The 24 Hour Plays. Watch what happens when actors, writers, directors and producers are given just 24 hours to create and rehearse short original plays and perform them in front of a live theater audience. This year’s award-winning cast includes Academy Award nominee Alfre Woodard, four-time Emmy winner Allison Janney, Emmy and Golden Globe winner Calista Flockhart, Christopher Meloni and Chazz Palminteri.
Afterwards, join the cast, festival patrons and fellow wine club members at Far Niente for a lavish dinner and private concert. Overlooking the pond and vineyards, dine on Executive Chef Trevor Eliason’s cuisine paired with Far Niente estate Cabernet Sauvignon and Chardonnay. The evening concludes with an intimate performance by Frederica von Stade, one of the world’s most celebrated vocalists, plus a special surprise from the cast of The 24 Hour Plays.
NAPA VALLEY FESTIVAL DEL SOLE VIP EVENING
SATURDAY, JULY 20
The 24 Hour Plays
Alfre Woodard, Allison Janney, Calista Flockhart,
Christopher Meloni, Chazz Palminteri and Star Jones.
Napa Valley Performing Arts Center at Lincoln Theater
Dinner & Private Concert
Frederica von Stade
To purchase your VIP evening pass at the $500 preferred Far Niente wine club rate (full price is $650), please contact Tessa Edwards, Festival del Sole Patron Services Manager, at email@example.com or by calling 707.944.9910 ext 2. PROMO CODE: FARNIENTE
Important: VIP evening passes must be purchased directly with Tessa Edwards, Festival del Sole patron services manager, to ensure you receive the preferred Far Niente wine club rate.
Wine Club Members may enjoy additional Festival del Sole events at a preferred rate of $850 for a full-day VIP pass or $550 for an evening VIP pass. Highlights include Audra McDonald, Jean-Yves Thibaudet, the Russian National Orchestra, Concord Jazz All-Stars, Sarah Chang, Dance Gala, and more. Visit www.festivaldelsole.org for the complete schedule.
I recently had the opportunity to open up the beautifully aged 2000 Far Niente Cave Collection Cabernet Sauvignon. What a treat! The wine is a blend composed of 84% Cabernet Sauvignon, 13% Merlot and 3% Cabernet Franc. The growing season was moderate with a slightly later than average start date for harvest.
This wine still offers incredible aromas of dried red cherry with hints of sweet tobacco. It reminds me of a berry chutney that is both sweet and savory at the same time. On the palate, the wine is silky and full with nice juiciness. There are flavors of cherry and earth with an impression of sweetness on the soft melting finish. This wine is definitely aging gracefully!
For more about the 2000 vintage, see our previous post.
The Far Niente Wine Library, which contains every vintage the winery has produced.
19 2013on June
at 2:29 pm
This is a very simple dessert–just remember to assemble when everything is fresh and warm. This dessert goes great with all kinds of seasonal fruit: in springtime, source ripe strawberries and raspberries; in summer, look for beautiful stone fruit such as peaches or cherries; and in the fall, consider poaching apples or pears. This dish pairs well with Dolce because of the soft textures that come from the pudding and the fruit-forward nature of Dolce.
Brioche Bread Pudding with Berries and Whipped Cream
1 loaf brioche, cut into 1-inch cubes
1 quart half-and-half
½ vanilla bean
10 egg yolks
1 cup granulated sugar
Preheat oven to 220˚F and place the brioche cubes in an 8” X 10” baking pan.
Heat the half-and-half in a heavy-bottomed, medium sauce pan. Scrape the vanilla seeds into the half-and-half and add the bean pod. Bring the mixture to a gentle simmer, but not to a boil.
In a medium bowl, add the egg yolks and sugar. Whisk until combined. Once the half-and-half has simmered, slowly temper into the egg mixture—whisking the egg mixture while adding the hot liquid a little at a time. This process helps infuse flavors without cooking the egg. Discard the vanilla bean pod. Pour hot pudding base over the brioche and cover with plastic wrap. Press the plastic wrap into the mixture to help the brioche absorb the liquid, then cover the plastic wrap with a sheet of foil.
Place an empty jelly roll pan on the center rack of the oven and place the pan of brioche bread pudding on the cookie sheet. Fill the cookie sheet with warm water, forming a water bath around the pan. Bake for 40 minutes at 220˚F. When you check the pudding, the liquid should still be loose and will provide a delicious sauce for the pudding
Serve immediately, or set aside and re-warm when ready to serve with fruit, whipped cream and a glass of Dolce.
The 2000 Far Niente Cabernet Sauvignon is one of the Cave Collection vintages we’ve released an allocation of this year. Maybe you have a special occasion coming up or need to restock your cellar—this year’s release of select Cave Collection Cabernets is the perfect opportunity to acquire a rare wine!
2000 was marked by a moderate growing season, mild summer and a normal crop size—a blessing after 1999’s smaller than usual harvest. Stay tuned for notes from Winemaker Nicole Marchesi on the blend and how the wine is currently presenting.
Of note: if you have this vintage in your cellar, you’re lucky! We are down to the last few bottles in this year’s allocation.
From Noble Rot to Liquid Gold – the key to Dolce’s sweetness begins in the vineyard. Our late-harvest wine comes from a delicate blend of Semillon and Sauvignon Blanc grapes grown in Coombsville and Oak Knoll. Inspired by the French Sauternes-style, the Dolce vineyard is gently tended to grow healthy and ripe fruit that will hang longer into the season, with hopes of growing Botrytis. The beneficial mold desiccates the clusters, concentrating sugars and flavors to produce our very special dessert wine.
Our Semillon grapes are grown in Coombsville, at the base of the Vaca Mountains. The crescent-shaped embrace of these mountains protects the vines from wind, allowing the morning mist to linger into midday – a necessity to any vineyard attempting to develop Noble Rot. Large canopies are also grown to cover the fruiting zone, trapping humidity and creating the right conditions for Noble Rot to prosper. To grow these unique grapes for Dolce wine, healthy vines and healthy soils will not suffice; the vineyard requires meticulous care and the cool touch of Mother Nature to take mere grapes and turn them into delightful nectar.
A behind-the-scenes peek at Far Niente and the fine Cabernet and Chardonnay we produce here in Oakville.
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